Lemon Zucchini Loaf with Lemon Drizzle
Brunch, Dessert, Dinner Party, Gluten Free, Vegetarian • 1 Response »
Every year around this time, I get the urge to bake. It seems like ages since I last turned the oven on. Lately, it has been too hot to even contemplate any form of baked good; that is until this week. Yippee!
This endeavor dovetailed nicely with the banner crop we have of zucchini this season. Every season, you can count on them to sprout up all over the garden and grow to enormous size. That sparked my need to create something zucchini themed, that and my love for hiding vegetables in baked goods.
I modeled this bread off my go to loaf, added zucchini for moisture, and lemon for a nice bright citrus punch. It made a lovely rustic loaf with a satisfying crunch at the edges, while still being super moist and tender inside. I purposely added less sugar to the batter than most would, instead, I topped the bread with a lemon sugar glaze which is sweet, tart, and complements the bread perfectly.
Now, I wonder what else I have in the garden that needs to be turned into a baked good?
Ingredients
- 1 cup almond flour
- 2 cups all-purpose gluten free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 to 3/4 cups granulated sugar
- Zest of 2 large lemons
- 3 large eggs
- 1/4 cup light olive oil
- 2 tablespoon fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- FOR THE LEMON GLAZE:
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
Preheat oven to 325 degrees F.
Grease and flour two 8 x 4 inch loaf pans. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick.
Stir in the zucchini and pour the batter into the prepared loaf pans.
Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
Place the loaves on a cooling rack and cool for 15 minutes.
Loosen the sides of the bread with a knife.
Carefully remove the loaves from the pans. Let cool completely on rack.
While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice.
Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.
https://pamelasglutenfreerecipes.com/gluten-free/lemon-zucchini-loaf-with-lemon-drizzle/
carla zimmerman-edison